Description
These delightful holiday cookies combine the richness of Dutch-processed cocoa and bold espresso powder with the cooling touch of peppermint. Featuring a high cornstarch ratio, they offer a tender, buttery crumb that literally dissolves upon the first bite. Perfectly balanced in sweetness and flavor, these cookies are a festive, melt-in-your-mouth treat that is sure to become a seasonal favorite at your next holiday gathering.
Ingredients
1 cup Unsalted Butter, softened to room temperature
1/2 cup Powdered Sugar, sifted
1 1/2 cups All-Purpose Flour
1/2 cup Cornstarch
1/4 cup Dutch-processed Cocoa Powder
1 tbsp Espresso Powder
1 tsp Pure Peppermint Extract
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Cream the softened butter and powdered sugar together in a large mixing bowl until the mixture appears light and fluffy.
Add the peppermint extract to the butter mixture and beat on medium speed until fully incorporated.
Whisk the flour, cornstarch, cocoa powder, and espresso powder together in a separate medium bowl to ensure even distribution.
Combine the dry ingredients with the butter mixture gradually, mixing on low speed until a soft dough forms.
Roll the dough into small, evenly sized balls and place them on the prepared baking sheet.
Flatten each ball slightly with the palm of your hand or the bottom of a glass.
Bake for 12 minutes until set.
Allow cookies to cool completely on the baking sheet before serving to ensure they maintain their delicate structure.
Notes
Ensure butter is at room temperature to achieve the signature melt-away texture. Store in an airtight container at room temperature for up to 5 days. For a festive look, drizzle with white chocolate after cooling.
- Prep Time: 15
- Cook Time: 12
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 24mg
